Tag Archives: Venison

Two Delicious Dishes for British Game Week

Two Delicious Dishes for British Game Week

Venison Burgers and Duck with Red Wine & Redcurrant Sauce

Our food photographer, Steve Lee, regularly works with game and has produced some stunning books on the subject.

Not only do these recipes look great, but they also taste amazing too.



So why not try a burger with a difference this week and use venison instead?


Venison Burger

Venison Burgers

Makes 4     Time 30 mins
Calories 512     Fibre 4.1g     Salt 2.2g     Sugar 4.1g
Fat 20.3g of which 3.8g is saturated

Sage and onion stuffing mix 40g (1½oz)
Lean minced venison 300g (11oz)
Lean minced pork 100g (3½oz)
Fresh rosemary leaves 1 tbsp, finely chopped, or dried rosemary 1 tsp
Egg 1 large, yolk only
Olive oil 2 tsp
Carrot 50g (2oz), peeled and grated
Leek 25g (1oz), thinly sliced
Coleslaw 250g (9oz)
Burger buns 4, toasted
Baby kale leaves 40g (1½oz)

1 Soak stuffing mix in 4 tablespoons boiling water for 5 minutes.

2 Put venison, pork, stuffing, rosemary and seasoning in a bowl. Add egg yolk and mix until thoroughly combined. Divide into four equal portions and form into burger shapes about 10cm (4in) in diameter. 

3 Heat a large frying pan until hot and brush with oil. Add burgers and cook over a medium heat for 7–8 minutes on each side until cooked through.

4 Mix carrot and leek into coleslaw. Serve burgers in buns with baby kale and coleslaw.

TIP Use lean minced beef as an alternative to venison.


This recipe is one of the many delicious, triple-tested, recipes in the 2020 Dairy Diary.

Purchase your copy here.



And for a meal that’s a little bit special, give this duck recipe a go. It only takes half an hour but tastes as though you have spent much longer preparing it.


Duck with Red Wine & Redcurrant Sauce

Duck with Red Wine & Redcurrant Sauce

Serves 2   Time 30 minutes   Per portion: 281 Kcal, 12g fat (5.2g saturated)

Boneless duck breasts 2 small (around 250g/9oz total weight)
Salt and freshly ground black pepper
Red onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and sliced (optional)
Thyme a few sprigs
Balsamic or red wine vinegar 2 tbsp
Red wine 2 tbsp
Redcurrant jelly 2 tbsp
Butter small piece
New potatoes and broccoli or asparagus to serve (optional)

Preheat the oven to 200°C/180°fan/Gas 6. Put a small roasting tin in the oven to heat up. Pat the duck dry on kitchen paper. Using a sharp knife, score the skin in diagonal lines and season with salt and pepper. Lay the duck, skin side down, in a cold frying pan. Turn on the heat to medium and cook for 8 minutes or until the skin is golden. Pour off the fat, turn the meat over and cook for 1 minute then transfer it to the roasting tin, skin side up. Cook in the oven for 8–10 minutes. Take out of the oven, wrap the breasts in foil and leave to rest for a few minutes.

Meanwhile, tip most of the fat out of the pan. Add the onion, garlic, if using, and thyme, and cook over a medium heat for 5 minutes. 

Pour in the vinegar and wine and stir well, then cook over a high heat until the liquid has reduced by half. Add the redcurrant jelly, reduce the heat, and stir until melted and reduced, then stir in the butter to make a shiny sauce. 

Slice the duck breasts then serve them with the sauce spooned over, accompanied with new potatoes and purple sprouting or tenderstem broccoli or asparagus, if liked.

COOK’S TIPS Use apple juice instead of red wine if you prefer.  Alternatively, make an orange sauce with orange juice and marmalade instead of red wine and redcurrant jelly.  Larger duck breasts will take 5–10 minutes longer in the oven. Strain and reserve the duck fat then store in a lidded container in the fridge; add spoonfuls of the fat to a hot roasting tin for crisp roast potatoes. 


For a whole host of quick and tasty recipes take a look at our fabulous Quick After-Work Cookbook.

Not to be missed!







Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Roast Saddle of Venison from Around Britain Dairy CookbookPreparation time – 40 minutes
Cooking time – 11⁄4–11⁄2 hours
Calories per portion – 513 Kcal
Fat per portion – 18g
of which saturated – 7.5g
Serves – 8

Venison 3.2–3.6kg (7–8lb) prepared saddle, removed from refrigerator 2–3 hours before cooking, to bring to room temperature
Butter 150g (5oz), softened
Juniper berries 2 tsp, crushed
Salt and freshly ground black pepper
Un-smoked, rindless streaky bacon rashers 12
Red dessert apples 4 medium to large
Unsalted butter 40g (11⁄2oz)
Soft light brown sugar 1 tbsp
Lemon 1, strained juice only
Whisky 4 tbsp
Plain flour 1 tbsp
Red wine 150ml (1⁄4 pint)
Chicken stock 300–450ml (1⁄2–3⁄4 pint)
Redcurrant jelly to garnish

1 Preheat the oven to 200°C/400°F/Gas 6. Wipe the saddle with kitchen paper to remove any blood and particles of bone. Blend the butter with the berries and smear over the top of the saddle.

2 Season the saddle well and cover the top with the bacon – weaving together like basketweave. Secure with thin string by sliding it under and along the ribcage on each side, and tying on top. Place the saddle in a roasting tin and cook for 20 minutes.

3 Reduce the oven temperature to 190°C/375°F/Gas 5. Remove the venison from the oven and loosely cover it with foil. Cook for 1–11⁄4 hours – or until done to you liking – basting frequently. Test by inserting the tip of a knife into the flesh – if the juice runs slightly red, it should be medium-done.

4 Meanwhile, cut each apple in half and remove the core. Place the butter, sugar, lemon juice and whisky in a lidded frying pan and heat until melted. Place the apples cut sides down in the pan and baste. Cover and cook for 15–20 minutes, turning halfway, and basting until the apples are softened. Keep warm.

5 Transfer the saddle from the roasting tin onto a large serving platter. Remove the string and loosely cover with the foil. Leave to stand in a warm place (not the oven) while making the gravy.

6 Skim off fat from the roasting juices until you have 2–3 tbsp left. Stir in the flour, add the red wine and bring to the boil, scraping the residue from the pan bottom, and adding the stock as the mixture thickens. Strain the sauce into a clean saucepan and bring to the boil. Reduce the heat and allow to simmer.

7 Remove the apples from the pan, brush with redcurrant jelly and arrange around the saddle. Strain the sauce into a jug and serve with sautéed potatoes and peeled roasted beetroot or red cabbage with chestnuts.

Cook’s Tip
Take care not to over-cook the venison, as the meat will become dry. Also remember that the meat will continue cooking in its own heat when removed from the oven, and while you make the gravy.

Recipe taken from Around Britain Dairy Cookbook.

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